Ingredients
- 3 cups (750 mL) toasted cinnamon cereal, coarsely crushed
- 4 cups (1 L) Breyers® Creamery Style™ Natural Vanilla Ice Cream
- 1/2 cup (125 mL) caramel ice cream topping, heated
- 1 cup (250 mL) fresh blueberries and/or sliced strawberries
Directions
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Preheat oven to 350°F (180 C).
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Arrange cereal on aluminium-foil-lined baking sheet and bake 5 minutes or until crunchy; cool completely.
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Shape Breyers® Creamery Style™ Natural Vanilla Ice Cream into 16 1/4-cup (60 mL) balls, then freeze 1 hour or until firm. Evenly coat Ice Cream with cereal, then freeze until ready to serve.
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Arrange Ice Cream on serving plates. Drizzle with caramel ice cream topping, then sprinkle with berries. Garnish, if desired, with whipped cream.
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